It was only when we returned home that the truth came out: we had turned everyone a not-so-lovely shade of green. Don’s “Who wants a margarita?” was met with groans and Meliss quipped that some chicken soup would be more appropriate.
Not a problem! I pulled a container of Rotisserie Chicken Stock out of the freezer, whisked up a roux, and asked if anyone was interested in having a cup of chicken soup. Everyone was interested indeed. And all recovered sufficiently to head out to Trattoria Lisina a few hours later, where we feasted on fedelini al pachino (no relation to the actor), cannelloni, spaghetti carbonara, seafood linguine, and spicy sausage pizza. The evening ended better than fine as we shared chocolate mousse cake with Nutella and hazelnuts.
So all's well that ends well. I'll just be sure to have plenty of stock on hand for their next visit, when we plan to drive up Devil's Backbone and then head down to Gruene on Purgatory Road.
3-4 cups Rotisserie Chicken Stock (see recipe index to the right)
2-3 Tbs. butter
2-3 Tbs. flour
Melt butter over medium heat, whisk in flour and cook gently for a few minutes. Whisk in warm stock. Heat until thickened to a creamy consistency. Season to taste.